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Zwiebelkuchen mit Speck und Feldsalat, dazu Riesling Pegasus Bay Waipara (North Canterbury, Neuseeland)

Onion tart with bacon, caraway and crème fraîche

This onion tart is an autumn classic, the sort you’ll find on the table at every wine festival. The yeast dough is topped with slowly sautéed onions, crispy bacon, crème fraîche and eggs, and seasoned with caraway and nutmeg. In the oven, the tart turns a golden brown, whilst the filling remains moist and creamy. The recipe is designed for a small 20-centimetre springform tin and is sure to be a success even for beginners. The onions are gently stewed over a medium heat so that they become sweet and soft. The bacon adds salt and toasty flavours, whilst the caraway makes the filling light and digestible. It goes well with a crisp lamb’s lettuce salad dressed with an apple and mustard vinaigrette.
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Prep Time 30 minutes
Cook Time 1 hour
Dough resting time 45 minutes
Total Time 2 hours 15 minutes
Course Cake
Cuisine German, Southern German
Servings 2 people
Calories 980 kcal

Equipment

  • 1 Springform 20 cm
  • 1 Große Pfanne
  • 1 Rührschüssel
  • 1 Nudelholz
  • 1 Scharfes Küchenmesser
  • 1 Schneidebrett
  • 1 Mörser

Ingredients
  

FOR THE YEAST DOUGH:

  • 150 g wheat flour
  • 1/2 A packet of dried yeast
  • 1 A pinch of salt
  • 1 A pinch of sugar
  • 80 ml lukewarm milk
  • 15 g softened butter

FOR THE TOPPING:

  • 500 g Onions
  • 100 g streaky bacon
  • 1 tablespoon of butter
  • 150 g Crème fraîche
  • 2 Eggs
  • 1 teaspoon(s) of caraway seeds
  • 1 Tablespoon of wheat flour
  • Salt Pepper
  • 1 A pinch of nutmeg

FOR SERVING:

  • Freshly ground pepper
  • 1 A tablespoon of chopped chives

Instructions
 

PREPARATION:

  • Mix the flour (150 g), dried yeast (1/2 sachet), salt (a pinch) and sugar (a pinch) in a bowl.
  • Add lukewarm milk (80 ml) and softened butter (15 g), then knead for 5 minutes until you have a smooth dough.
  • Cover the dough and leave it to rise in a warm place for 45 minutes, until it has increased significantly in size.
  • Peel the onions (500 g), cut them in half and slice them into fine strips.
  • Cut the bacon (100 g, streaky) into small cubes.
  • Preheat the oven to 200 °C (top and bottom heat).
  • Grease the springform tin and dust it with flour.

COOKING STEPS:

  • Heat the butter (1 tbsp) in a large frying pan over a medium heat.
  • Fry the bacon cubes for 4 minutes until crispy, then remove them.
  • Sauté the onions in the bacon fat for 12 to 15 minutes over a medium heat until translucent, taking care not to let them brown.
  • Season the onions with salt, pepper and nutmeg, then set them aside to cool.
  • Mix the crème fraîche (150 g), eggs (2), caraway seeds (1 tsp, roughly crushed) and flour (1 tbsp) together in a bowl.
  • Fold the onions and bacon into the egg mixture and season to taste.
  • Roll out the dough into a circle on a floured surface and place it in the tin, forming a 2 cm high rim.
  • Prick the pastry base several times with a fork.
  • Spread the onion mixture evenly over the pastry.
  • Bake the onion tart on the middle shelf for 35 to 40 minutes, until the top is golden brown and the filling has set.
  • Leave the cake to rest in the tin for 10 minutes.

SERVE:

  • Remove the onion tart from the tin and cut it into pieces.
  • Place the pieces on plates whilst they are still warm.
  • Sprinkle with a little freshly ground pepper and chopped chives.
  • Serve with the salad.

SIDE DISHES:

  • Lamb's lettuce with apple and mustard vinaigrette
  • Herb quark with chives
  • Pickles

Nutrition

Calories: 980kcalCarbohydrates: 82gProtein: 26gFat: 61g
Keyword Fall Recipe, October recipe, Onion tart, Onion tart with bacon, Onion tart with yeast dough, Riesling, Wine from New Zealand, Wine to go with onion tart
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